Fresh mango and crunchy jicama complement the spicy chicken in this mexican inspired taco dish. Serve with refried beans and mexican rice for a complete meal.
3/4 cup julienne-cut peeled jicama
1/2 cup sliced peeled ripe mango
1/4 cup sliced red onion
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
1/4 tsp salt
black pepper, as desired
1 Tbsp olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground chipotle chile pepper
1 cup sliced red bell pepper
1 cup sliced red onion
8 (6-inch) corn tortillas
1 cup mixed salad greens
1. To prepare salad, combine all ingredients and stir to mix.
2. To prepare tacos, heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan, sauté for 3 – 5 minutes. Add bell pepper and onion to pan and cook until veggies are crisp-tender and chicken is done.
3. Heat tortillas according to package directions. Distribute mixed salad greens, chicken mixture and salad mixture evenly among tortillas.
Yield: 4 servings (320 calories, 6.4 g total fat, 1.1 g saturated fat, 30.4 g protein, 36.1 g carbohydrate, 5.8 g fiber, 66 mg cholesterol)
Adapted from Cooking Light March 2009